Tuesday, February 9, 2010

How do you fancy your brownie? Generally, I'm a chewy girl. I'll a cut a bitch if anyone gets near the corner pieces. So, I have a trick up my sleeve. You see, when I make a batch of brownies, I cut all along the perimeter of the brownies, about 1/2 in from the edges. And then I cut my slices from the remaining inside. I tell people it's so that all the brownies have that pretty "just cut" edges, instead of some edge or corner pieces thrown in. But in reality, it's so that I can then proceed to eat all those edges and corners myself.

Sneaky, eh? It works though. I have good looking brownies and I have an excuse to eat my favorite pieces. It's a win-win.

Tanya of Chocolate Chic chose this week's Tuesdays with Dorie Recipe and after being an avid reader of her blog for awhile now (I almost feel like I know her, Superman, and the Chips because of all the cool photos and witty captions that she posts regularly), I knew that this recipe would be right up my alley: just pure blissful chocolate... no crazy Dorie add-ins. And boy, was I right.

So, this week is Valentine's Day week, right? What better week to bake up a batch of these fudgy, decadent brownies to share with the ones you love? Ummm... none. Sure, the recipe is a little weird in method and sure you have to pop these bad boys in the fridge for awhile before you can even think about cutting them, and sure they leave a sticky, thick chocolate residue all over your fingers. But they are sinful. Sinful, messy, sweet and delicious... and isn't that how all love should be?

Be warned, these are not dainty, tea-time brownies. These are heavy, sturdy, dense, chocolate-y squares of goodness. These are not the brownies that you take to a party. These are the brownies that you make with the intention of taking a fork to the entire pan and just going after it. They are messy. But, damn are they good. Rich and almost creamy. They're similiar to a truffle in consistency.

The preparation method is a little different than your standard brownie making, so be sure to read through the directions carefully before you start and then as you're working. There some weirdness going on with the eggs and some whipping, etc.

When they come out of the oven, let them cool (or, I suppose these would be heavenly scooped out messy and warm with a bowl of ice cream) and then pop them in the fridge or freezer to firm up for cutting. They even taste good cool and frozen!